Wednesday, April 13, 2011

Roast Chicken with Root Vegetables

The finished dish: Roast Chicken and Root Veggies


During the winter, Wednesday is roast chicken night.  I look forward to Wednesdays because I know the kids will eat well (and even ask for doubles) and that none of them will whine or request peanut butter sandwiches.


The chicken is good quality protein, and the vegetables are full of flavor and vitamins. And, extra credit: it's a great Pesach dish!

A wide range of root vegetables
I love how our entire meal fits neatly into one large roasting pan. It feels efficient and orderly, somehow.

I spread the vegetables across the bottom of the pan and leave space
for the chicken in the center.
Roast Chicken with Root Vegetables (serves about 6)
Serves 4-6 people; 2 hours prep time

Feel free to vary the vegetables to suit your liking. Celery root and onion make good additions. 

2 sweet potatoes, peeled and cut in 1-inch cubes
3 carrots, peeled and cut in 1-inch chunks
1 parsnip, peeled and cut in 1-inch chunks
2 white potatoes, peeled and cut in 1-inch cubes
10 cloves garlic, peeled and left whole
1 teaspoon olive oil
8-10 chicken thighs
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon cinnamon
1/4 teaspoon curry powder

Preheat the oven to 425*.

Toss the vegetables with the oil and then layer them along the bottom of a large roasting pan.

Layer the chicken on top of the veggies and sprinkle the spices evenly over all.

Roast (uncovered) for 45 minutes. Reduce the heat to 350* and roast for another hour or so, until done to your liking (we like ours nice and crispy).

Serve immediately.


Linking this up to Ultimate Recipe Swap

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